The Best Cloud Bread Recipe

The Best Cloud Bread Recipe

Yield: 10 pieces

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

  • 4 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2 ounces low fat cream cheese
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon sea salt
  • 1/4 - 1/2 teaspoon garlic powder

Directions:

  1. Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
  2. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
  3. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
  4. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4 inch circles, 3/4 inch high. Make sure to leave space around each circle.
  5. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!
NOTE: 1) The Best Cloud Bread Recipe can be stored in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking. 2) Go easy on the garlic powder the first time you make it. I like adding 1/2 teaspoon, but that might be a little much for some palates.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

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15 Responses to “The Best Cloud Bread Recipe”

  1. TraciB.posted January 9, 2017 at 8:02 am

    Just wondering, do you think you can use no fat cream cheese in this recipe? Or even the part yogurt blend cream cheese that is offered at my local grocery store?
    Thank you!

    Reply

    • Sommer — January 9th, 2017 @ 8:55 am

      Hi Traci,

      Definitely! You can use an kind of cream cheese in this recipe. :)

      Reply

      • Sarah — January 9th, 2017 @ 8:58 am

        Can you use cottage cheese? or yogurt?

        Thanks,

        • Sommer — January 9th, 2017 @ 9:45 am

          Hi Sarah!

          You can use an equal amount of drained cottage cheese, however I like the flavor better with cream cheese. I’ve never tried it with yogurt. If you decide to use yogurt, please report back. I’d love to hear how it turns out! :)

  2. Melanie @ Gather for Breadposted January 9, 2017 at 9:11 am

    I’ve been meaning to make this for the longest time. Looks perfect!

    Reply

  3. Naomiposted January 9, 2017 at 10:10 am

    Hmmm . . . I need to try this! I’m liking the looks of it! 

    Reply

  4. Kevin @ Closet Cookingposted January 9, 2017 at 11:24 am

    I so need to try cloud bread!

    Reply

  5. Jenny Flakeposted January 9, 2017 at 12:34 pm

    This looks fantastic Sommer!

    Reply

  6. Retta Diehlposted January 9, 2017 at 4:24 pm

    Just wondering how many calories if made exactly as your recipe. Thank you.

    Reply

    • Sommer — January 12th, 2017 @ 12:28 pm

      Hi Rhetta,

      We don’t usually provide nutritional facts, because so many of the tools available vary greatly in their calculations. However, according to the My Fitness Pal app, two slices contains: 3g fat grams, 38 calories, 1g carbs, and 2g protein.

      Hope this helps!

      Reply

  7. Maria Lichtyposted January 9, 2017 at 4:33 pm

    Great recipe!

    Reply

  8. Julie | Table for Twoposted January 10, 2017 at 7:29 am

    I’ve seen this so much but never made it. I think you’ve given me a reason to finally give it a go!

    Reply

  9. Mary @ LOVE the secret ingredientposted January 10, 2017 at 11:46 am

    Very interesting, I’ve seen this before but never looked into what it actually is. Sounds like a great idea!

    Reply

  10. RKposted January 11, 2017 at 5:20 pm

    How long do these keep after baking — what is the recommended way to store? Could they be frozen? Thank you:)

    Reply

    • Sommer — January 12th, 2017 @ 12:11 pm

      Store them in a zip bag and either place in the refrigerator for up to 3 days, or you can freeze them. However they taste best fresh.

      Reply

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